Pumpkin Spice Marshmallow Fluff (No Corn Syrup!)
Whip up this fluffy, Pumpkin spice marshmallow fluff with just 5 ingredients! Great on top of lattes and coffee, with fresh fruit, as a healthier frosting for cakes and cupcakes, or even on seasonal pancakes or waffles! It’s naturally sweetened (no corn syrup!), paleo-friendly, and gluten-free!
Ingredients
- 3 egg whites *or 1/2 cup carton egg whites. Some people have trouble with the carton egg whites!
- 1/4 tsp cream of tartar
- 1 1/4 cups 100% pure maple syrup or honey *sugar free syrup won't work!
- 2 tsp vanilla extract
- 2-3 tsp pumpkin pie spice *you can add more at the end if you want it more spiced!
Instructions
- In the bowl of your stand mixer, whip the egg whites until they’re frothy (you can also use a hand mixer!). It's important that your bowl is super clean and doesn't have any oil residue, as this can prevent the egg whites from whipping. Add in the cream of tartar and salt, then whip to soft peaks (a few minutes).
- When they reach soft peaks, you can turn off the mixer and start making the syrup.
- In a medium/large pot, combine water and maple syrup. Set on the stove, turn the heat to medium and let it come to a boil. Keep it at a boil until it reaches 240ºF. Try to not disturb it, but if it starts to bubble too high, simply lower the heat just slightly. I highly recommend using a cheap candy thermometer from Amazon. It's VERY important it reaches 240!
- Remove the syrup mixture from the heat. While the mixer is going on medium, slowly pour into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (about 5 minutes).
- Add in the vanilla, pinch of salt, and pumpkin spice and whip for another minute. Place in a large jar or container. This marshmallow fluff stores is best within the first 3-4 days but will last up to 1 week on the counter. You can always re-whip it if you feel as though it's gone flat, but i've never had to do so!